Oven roasted chicken legs with tomatoes

Name: Oven roasted chicken legs with tomatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 bone-in skin-on chicken legs; 2 tbsp butter at room temperature 1 tsp sea salt; 1 tbsp smoked paprika; ½ tsp pepper 2 tbsp olive oil; 20 cherry tomatoes; 20 caperberries

4 steps

Prep:15minCook:1h 20min

Updated at: Wed, 16 Aug 2023 20:29:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories588.5 kcal (29%)

Total Fat46.9 g (67%)

Carbs4.9 g (2%)

Sugars2.5 g (3%)

Protein36 g (72%)

Sodium900.8 mg (45%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4chicken legs

bone-in, skin-on

2 Tbspbutter

at room temperature

1 tspsea salt

1 Tbspsmoked paprika

½ tsppepper

2 Tbspolive oil

20cherry tomatoes

20caperberries

Instructions

Step 1

Preheat the oven to 175°C. Lightly oil the casserole dish.

Casserole Dish

OvenPreheat

Step 2

Pat the chicken dry with a paper towel, then rub with butter all over.

Paper Towel

Step 3

Sprinkle with salt, paprika and pepper over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish. Add cherry tomatoes and caperberries to the chicken and drizzle all over with olive oil. Cover the dish with aluminium foil and bake for 1 hour.

OvenHeat

Foil

Step 4

Remove the foil, turn the heat up to 190°C and roast for another 20 minutes or until the skin is golden brown. Serve with the juices spooned over top or with bread for dipping.

OvenHeat